Peperonata with Capers & Feta

Name: Peperonata with Capers & Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek, Mediterranean, European
Ingredients: 6 Romano peppers; 3 medium tomatoes; 4 tablespoons olive oil, plus extra to serve; 3 medium red onions; 4 cloves garlic; A pinch of dried chilli flakes; 3 tablespoons red wine vinegar; 1.5 tablespoons caster sugar; 12g fresh basil; 2 tablespoons nonpareille capers; 100g feta; 8 slices of toast, if using

10 steps

Prep:20minCook:30min

This is great served with a barbecue or as part of an outdoor lunch, though it’s just as good piled onto a slice of toast. (If you don't want to roast the peppers yourself, you can buy jarred roasted peppers and simply add them to the onion mix when the recipe indicates.)

Updated at: Wed, 16 Aug 2023 23:48:45 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories428.3 kcal (21%)

Total Fat24.9 g (36%)

Carbs46.7 g (18%)

Sugars18.5 g (21%)

Protein8.2 g (16%)

Sodium692.5 mg (35%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6romano peppers

3tomatoes

medium

4 tablespoonsolive oil

3 tablespoonsred wine vinegar

1 ½ tablespoonscaster sugar

12gfresh basil

2 tablespoonsnonpareille capers

100gfeta

8 slicestoast

if using

Instructions

Step 1

Preheat the grill to its highest setting.

Step 2

Halve the tomatoes. Thinly slice the onions and garlic.

Step 3

Arrange the peppers and halved tomatoes on a baking tray and put under the grill.

Step 4

Wait until the peppers are blistered on one side, then turn them over. If the tomatoes are soft at this stage, take them out.

Step 5

When the peppers are blistered all over (15-20 minutes), put them in a bowl, cover and leave to steam for a few minutes. Once cool enough to handle, peel, deseed and tear into strips.

Step 6

While the peppers are cooking, heat the oil in a large frying pan. Add the onions, garlic and chilli, plus a good pinch of salt. Cook for around 10 minutes until soft.

Step 7

Roughly chop the tomatoes and stir into the onions with the pepper strips, vinegar and sugar. Simmer for a couple of minutes, then stir, season and simmer for 10 minutes more.

Step 8

Pick the basil leaves, tearing them if they are large.

Step 9

Stir in most of the basil leaves and ⅔ of the capers. Leave to cool to room temperature.

Step 10

Transfer to a serving bowl, crumble the feta over the top and scatter with the remaining capers. Scatter over a few basil leaves, then trickle with a touch more oil.